Buttermilk Pancakes Recipe

Prepare berries

Rinse berries and pat dry. If using strawberries, hull and quarter them so pieces are roughly the same size as other berries.

Place berries in a medium bowl. Sprinkle with 2 tablespoons granulated sugar, drizzle with 1 teaspoon fresh lemon juice and add 1/2 teaspoon lemon zest if using. Gently toss to coat.

Let the berries sit at room temperature for 15–30 minutes to macerate, stirring once or twice. This will draw out juices and create a syrupy coating. Keep chilled if not using within 30 minutes.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup, whisk 2 cups buttermilk with 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.

Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon just until combined. Small lumps are fine — do not overmix or the pancakes will be tough.

Let the batter rest for 5–10 minutes. During this time the baking powder and baking soda will activate and the gluten will relax, producing lighter pancakes. If the batter seems very thick after resting, stir in up to 2 tablespoons additional buttermilk to reach a pourable but thick consistency.

Heat a large nonstick skillet or griddle over medium heat until hot. Lightly brush the surface with 1 tablespoon vegetable oil or melted butter; wipe off excess with a paper towel so the surface is slick but not greasy.

For each pancake, pour about 1/4 cup batter onto the griddle, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip the pancakes and cook until the undersides are golden and the centers are set, another 1–2 minutes. Adjust heat as needed so pancakes brown evenly without burning.

Transfer cooked pancakes to a warm plate or a low oven (about 200°F / 95°C) while you cook the remaining batter. Lightly brush or top pancakes with small pats of the optional unsalted butter so they stay moist.

To serve: stack pancakes, spoon macerated berries and their juices over the top, dust with powdered sugar (about 2 tablespoons distributed across servings), and offer maple syrup on the side.

Leftovers: cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster.